Fruity Angel Food Cake Trifle

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4 cups cold milk

2 (3 1/2 ounce) packages vanilla instant pudding mix

1 prepared angel food cake (approx. 8-inch diameter)

1 (8 ounce) cartons frozen whipped topping, thawed

1 (20 ounce) cans pineapple tidbits, drained

1 (15 ounce) cans sliced pears, drained

1 pint strawberry, sliced

4 kiwi fruits, peeled, halved and thinly sliced

1 cup fresh blueberries


1. In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes; set aside. Split cake horizontally into thirds.

2. Place one layer in a 5 quart trifle or serving bowl that is 9 inches in diameter (see note in heading about measuring).

3. Top with a third of the pudding, third of the whipped topping and a third of the fruit. Repeat layers two times.

4. Cover and chill for at least 3 hours before serving.

Bon Appetit!

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